It appears food business all over the world are using whatever marketing strategies possible to draw the customer to the item while they blend down the aisles of the supermarket. What is it about consumer behaviour that has food business customizing, broadening, and diversifying their brands at such a quick rate?
Food specialists have actually spotted 10 significant food trends and described them in Food Innovation’s April problem. See if these trends match what you have actually saved in your kitchen, freezer, and refrigerator.
* Foods for at-risk kids. Extra weight, diabetes, high blood pressure, and high cholesterol can impact pretty much anybody at any age bow, so food products are cutting fat, sugar, and food allergens while boosting calcium and entire grains. Fresh fruit and yogurt stay top treats for younger kids.
* Smaller portions, minimal calories. Low-calorie products and smaller sized portions remain in need. Little sizes might become popular at dining establishments, too.
* Concentrate on phytochemicals. These natural chemicals discovered in plant-based foods such as green tea, berries, and chocolate have healthy active ingredients including anti-oxidants and flavonols.
* Foods with numerous health advantages. Individuals today want foods that multi-task for better health, such as items that are low in fat, cholesterol, and salt with a modest calorie count to help individuals viewing their weight, or seeing their heart health.
* Fat truths. The variety of items promoting “low,” “no,” or “lowered” trans fats has actually soared over the last few years. “Low in saturated fat,” “fat-free,” and “cholesterol-free” are other popular buzzwords on food packaging. It is likewise popular now to include omega-3 fats for heart health on food labels.
* Foods for older shoppers. Food online marketers have an eye on the aging population, so expect to see foods focused on typical health concerns among senior citizens, including osteoporosis, digestive issues, arthritis, and menopause. For example, some yogurts highlight probiotics (valuable germs) for digestion.
* Glycemic, gluten, and grains. The low-carb trend has waned, however products that are short on the glycemic index are still hot. Those foods do not trigger remarkable spikes and crashes in blood sugar level. “Gluten-free” fare is likewise capturing on, with more people becoming conscious of gluten intolerance or gluten level of sensitivity. Glutens are a type of protein found in some grains.
* Natural solutions. Organic foods are the “in” thing nowadays. Meat and poultry from animals raised on vegetarian feed with access to pastures and without hormones or antibiotics are likewise catching on.
* Performance boosters. Products are promising to boost energy and mental sharpness. Seasoned mineral waters are predicted to grow by nearly 50% by 2009.
* Fun favorites. Some companies have put a twist on traditional items. Many items aim to skim sugar, fat, and calories off sugary foods and desserts without compromising taste.
It seems the general public is seeking more healthy foods and the food business are supplying them. With all the patterns out there, it is most likely you fall into one or more of these classifications. But are we succumbing to clever marketing tactics or are these items really delivering? Ensure you read your labels and separate the healthy from the hyped-up.